Lychee salad with coconut sauce


Here I am… one leg in Zimbabwe and one leg in Zambia…

Can’t complain I have short legs any more!

Lychee salad with coconut sauce

(Adapted from Bon Appetit)

Coconut sauce
½ habanero chile (seeds removed, optional)
1 13.5-oz can coconut cream
1 tbs white wine vinegar
1 tsp sugar
Kosher salt

Lychee salad
1 20-oz can lychees (drained, halved)
1/2 small red onion (thinly sliced)
1 Chinese sausage (sliced, fried until crispy, and finely chopped)
6 garlic cloves (thinly sliced, fried until crispy)
1/3 cup fresh basil leaves (chopped)
1/3 cup fresh cilantro leaves (chopped)
1/3 cup fresh mint leaves (chopped)
1/3 cup roasted almond (chopped)
1/2 lemon
Kosher salt

To make coconut sauce:

  1. In a medium saucepan over medium heat, simmer chile (if using) and coconut cream until reduced by half, about 15 minutes.
  2. Remove from heat.
  3. Discard chile.
  4. Add vinegar and sugar.
  5. Season with salt.
  6. Let cool.


  1. In a salad bowl, add chopped basil + cilantro + mint.
  2. Arrange on top of the salad: onion slices + lychees + fried garlic + chopped sausage + roasted almond.
  3. Squeeze some lemon juice on top.
  4. Add a pinch of kosher salt. 
  5. Before serving, pour coconut sauce on top. Mix well.